Preparation

Wow this may be my first Darjeeling i’v had and so i cant say what this tastes like because i’v never had anything like it before. but i can say i really like whats going on in my mouth. and then there’s the smell this smells like Lemon and Honey very sweet aroma. one of the best black tea’s i’v ever had.

this was brewed gong fu style. 5g in a dayi gaiwan. i got 4 steepings out of it.

went 8 gongfu steepings with 5.3g in a dayi gaiwan and 85c water from 1:30 up to 10m at first it was buttery nutty and vegital. but as later infusions progressed the tea lost most the nutty and buttery flavors and took on a almost green tea like flavor. grassy green leafy taste. Good tea but not quite on the mark of what it was trying to achieve.

10th infusion 3m upping water temp to 100c
Sweet and minierals. still dry

11th infuson: 5m
Slightly floral?

12th infusion. 6m
Still floral but starting to thin out may get one or two more infusions out of it.

13th Infusion: 8m
Florals are starting to diminish right on track for dieng out.

14th infusion 10M
Sweetness dominates. got one more in it before its dead.

15th infusion 15m
Light floral sweet. Orange on the extended finish.

Thoughts:
A bruiser of a tea if brewed carelessly and has quite a caffeine kick once you get a few infusions in. Best not to be drank on a empty stomach or you may fall over if you hit it to heavy. But also has a rather unique flavor profile. This could be partially to my storage methods so YMMV.
Leaves are fairly large and mostly in tact you can notice in the dry leaf that this tea includes a smattering of downy buds when broken apart these buds are still present so its a good quality cake. Definitely a good buy for ageing or to drink as a young shengpu